Devilishly Good Pizzas

Seek fior di latte, which is made from cow’s milk, for its rich mozzarella flavour. Most good delis should have it.


3 tbsp (45 mL) olive oil, divided
1 small onion, finely chopped
Kosher salt and freshly ground black pepper to taste
1 clove garlic, minced
¼ tsp (1 mL) red chili flakes
1 can (796 mL/28 oz) San Marzano tomatoes
½ tsp (2 mL) granulated sugar
12 oz (375 g) hot Italian sausages
1 pkg (680 g) pizza dough
1 cup (250 mL) pitted black olives
4 oz (125 g) drained fior di latte, torn into small pieces
¼ cup (60 mL) finely shredded basil leaves


  1. Heat 1 tbsp (15 mL) oil in a medium saucepan over medium heat. Add onion, salt and pepper. Cook, stirring often, until onion is softened but not browned, about 5 minutes. Add garlic and red chili flakes and cook, stirring, until fragrant but not browned, about 30 seconds.
  2. Add tomatoes and sugar. Bring to a boil, breaking up tomatoes with the back of a spoon. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until sauce has thickened and reduced, about 50 minutes. Stir more frequently and reduce heat, if necessary, toward end of cooking time so sauce doesn’t scorch. Taste and add more salt and pepper if necessary. Remove from heat and let cool to room temperature.
  3. Meanwhile, heat a small non-stick skillet over medium heat. Remove casings from sausages and crumble meat into skillet. Cook, stirring often, until sausage meat is completely cooked and no longer pink, 8 to 10 minutes.
  4. Remove pizza dough from fridge 30 minutes before grilling. Preheat barbecue to medium.
  5. Cut dough into 4 even-size pieces and form each piece into a ball. Cut four 10-inch (25 cm) squares of parchment. Brush 1 square of parchment with a little of the remaining oil. With floured fingers, pat and stretch 1 ball of dough on oiled parchment to a 9-inch (23 cm) circle (it doesn’t have to be perfect; the more rustic, the better). Repeat with remaining dough and squares of parchment.
  6. Flip dough rounds onto barbecue, parchment-side up, leaving parchment in place. Grill, with lid closed, for 2 to 4 minutes, until undersides of crusts are well grill-marked, rotating crusts as necessary so they cook evenly. Peel off parchment and transfer crusts to work surface, grilled-sides up. Leave barbecue on.
  7. Spread tomato sauce over crusts. Sprinkle with cooked sausage, black olives and fior di latte, dividing evenly.
  8. Slide crusts back onto grill. Grill, with lid closed, for 2 to 4 minutes, until undersides are well grill-marked and cheese has melted, rotating crusts as necessary so they cook evenly. Remove pizzas from grill. Brush edges with remaining oil and sprinkle tops evenly with basil.

Makes four 9-inch (23 cm) pizzas


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